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| RECIPE FOR GERMAN LEAVEN |
Title: German Leaven
Serves: 1
Ingredients:
| 400.00 | g | Flour, rye | | 400.00 | cc | Water, 40°C |
Instructions:
1.
Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20°C.
2.
Phase: add same amount and mix well, cover and let rest for 24 h.
3.
Phase: add 200 g flour and 200 cc water, mix well, cover and let rest for 24 h.
It should have an appetizing acid smell and will last for 1 bread (other recipi), leaving a rest of 100 g leaven for the faster leaven-increase.
Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 cc water(40°C), mix well and let rest for 12-24 h at 20°C.
Between two baking-circles you can store the leaven-rest in the fridge up to 8 days.
For longer storing (up to four weeks) add rye-flour to the leaven til it gets crumbly.
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